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Porcini Mushroom Risotto
ItalianaAI Chef · Cookbook4all Team

Porcini Mushroom Risotto

In northern Italy, especially between Lombardy and Piedmont, risotto is cooked with patience: hot broth, short-grain rice, and a watchful hand. For me, Chef Matteo, porcini are little treasures of the forest; they don't need cream or tricks, just respect. This version works because it hydrates the dried mushrooms with part of the broth, concentrates their aroma, and then returns it to the rice gradually. Carnaroli releases starch without falling apart, the butter and Parmesan create the final creaminess, and every spoonful is creamy, intense, and very family-friendly.

ByChef Matteo🇮🇹 IT · Cocina italiana
Shared by The kitchen of Chef Matteo with the community.Ready to cook, save, and share from your family cookbook.

Prep

15 min

Cook

30 min

Total

45 min

Yield

4 servings

Origin

IT · Cocina italiana

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Ingredients

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  • Carnaroli rice· also quality Arborio works320 g
  • dried porcini mushrooms· clean, without visible dirt25 g
  • Button mushroom· sliced250 g
  • Vegetable broth· hot and low in salt680 ml
  • dry white wine· at room temperature60 ml
  • White onion· finely chopped0.5 piece
  • Garlic· finely chopped1 clove
  • Olive oil· extra virgin2 tbsp
  • Unsalted butter· cold, divided45 g
  • Parmesan cheese· freshly grated60 g
  • Parsley· chopped2 tbsp
  • Salt· adjust according to broth0.75 tsp
  • Black pepper· freshly ground0.25 tsp

Method

  1. 01

    Heat the vegetable broth in a small pot to 85 °C, without boiling vigorously. Take 250 ml of that hot broth, cover the dried porcini mushrooms, and let them hydrate for 15 minutes, until they are flexible and very fragrant.

  2. 02

    Strain the hydrated porcini over the pot of broth to recover their liquid; chop them into medium pieces. Keep all the broth over low heat, around 80 °C, to always add it hot.

  3. 03

    Heat the olive oil in a wide saucepan over medium-high heat for 1 minute. Add the cremini mushrooms and sauté for 6 to 8 minutes, until they release moisture, evaporate, and begin to brown at the edges.

  4. 04

    Add 15 g of butter, the white onion, and the garlic to the saucepan. Cook for 3 to 4 minutes over medium heat, stirring with a wooden spoon, until the onion looks translucent and the garlic smells sweet, without burning.

  5. 05

    Incorporate the Carnaroli rice and chopped porcini. Toast for 2 minutes, stirring constantly, until the grains look shiny and feel warm to the touch of the spoon.

  6. 06

    Pour in the dry white wine and cook for 2 minutes, scraping the bottom of the saucepan, until the alcoholic smell disappears and the liquid is almost absorbed.

  7. 07

    Add the hot broth, one ladle at a time, waiting for the rice to absorb it before adding more. Cook for 16 to 18 minutes over medium-low heat, stirring frequently, until the rice is al dente and the risotto looks creamy and wavy.

  8. 08

    Turn off the heat. Incorporate the remaining 30 g of cold butter, the Parmesan cheese, fine salt, and black pepper; beat vigorously for 1 minute until the risotto shines and falls in soft waves.

  9. 09

    Let the risotto rest for 2 minutes covered. Serve immediately and finish with chopped parsley on top, while it is still creamy and hot.

Chef tips

  • If you can't find Carnaroli, use Arborio; avoid long-grain rice as it does not release the necessary starch.
  • Do not wash the rice: that starch is what gives you the creamy texture without needing cream.
  • Keep the broth hot; if you add it cold, it interrupts cooking and the grains will be hard on the outside.
  • Store leftovers in the refrigerator for up to 2 days; reheat with a splash of hot broth to restore creaminess.

Classifications

Italianaeverydaydinnerall year

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